Our version takes it up a notch, with chocolate, nuts, orange zest and glacé cherries, for a beautifully moist cake. Serve it sliced and buttered.
Although the Waldorf-Astoria hotel in New York began serving red velvet in the 1930s, it was very likely around before that.
Our easy and tasty version is for a skillet or cast-iron frying-pan pie, where the apples are cooked in butter and cinnamon on the stovetop
Everyone loves a lemon drizzle, which dates back to the 1960s, with its mix of sweetness and tart, lemony acidity, with a welcome crunch from the drizzle.
A proper brownie has to be dense, intensely chocolatey, gooey and fudgy. Our ultimate brownie recipe has just five ingredients and is very simple to make.
Bundt refers to the tin it's baked in, rather than the cake. Its origins are in Germany, but it became popular in the US at the beginning of the 20th century.
A cake which has been around since the reign of Queen Victoria (and named after her), it's still an easy and much-loved treat today
Buy good-quality chocolate; allow the cookie dough to firm up for a few hours in the fridge before baking; and leave them on the baking tray to firm up once they are out of the oven.